Mediterranean baked flounder in tomato harissa sauce
Dimitra's Dishes · ♥ 2.6K likes · 86.3K views · 13 min video
Read about fillet in the BrightCulinary Book
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Ingredients
Method
Techniques
- 7–8 whole Kalamata olives
- 1–2 tsp parsley
- 1 whole onion
- ¼ cup olive oil
- salt
Halve and thinly slice the onion; cook in about a quarter cup of olive oil with a pinch of salt over medium heat until soft and golden, 8 to 10 minutes.
- 4–5 cloves garlic cloves
Add the grated garlic and warm a few seconds until fragrant; take off the heat.
Optionally, in a saucepan, simmer the sauce 8 or 9 minutes until thick; skipped here for speed.
- 1 jar pasta sauce
- mild harissa
Add a jar of pasta sauce and a little mild harissa; add the chopped olives; taste for seasoning; add the oregano.
- ½–1 tsp dried Greek oregano
- 2 lb flounder fillets
- salt
- black pepper
Pat the thawed flounder dry, season both sides with salt and pepper, and lay the fillets on the sauce.
Sprinkle with chopped parsley; serve over pasta, rice, toasted bread, cauliflower rice or a salad.
Flounder: serving and tasting